Recipe by

Francesco Bracali

Pairings

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“Cappuccino” soup of Maremma onion

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Servings 4

Ingredients
  

Onion “Cappuccino”

  • 300 g maremma onion
  • 60 g butter
  • 120 ml cream
  • 60 g egg white
  • vegetable broth
  • Pinch of sugar
  • Salt and pepper

Crisp bacon

  • 4 slices cinta Senese bacon

To finish

  • Balsamic vinegar aged at least 25 years
  • 4 slices brioche bread toasted

Instructions
 

Onion “cappuccino”

  • Thinly slice the onion and cook gently in butter until soft and brown.If the mixture is too thick add a little vegetable broth. Puree the mixture and sieve.
  • Add cream, egg white, sugar and salt and pepper to taste. Put into a 500 g siphon with a gas cartrige and keep warm in a bain-marie.

Crisp bacon

  • Put the slices of bacon in a non-stick pan over a low heat with a weight on top. Fry until the slices crisp. Drain on absorbent paper and crush.

To finish

  • Siphon the hot onion mixture into cappuccino cups three quarters full. Sprinkle with the crushed crisped bacon and garnish each cup with 5 drops of balsamic. Serve with toasted brioche bread.

Pairings

Ingredients